Arizona's Local Food Culture

From pastas to pancake mixes, their products have become a staple at farmer's markets and local shops.

We caught up with Diego Madueno, the head miller at Hayden Flour Mills to learn more about the process and passion that goes into their products. Madueno, originally from Mazatlan, Mexico, is a former chef who takes quality food and grain seriously.

"I believe in preserving this good quality of grain. Society is demanding better quality of food," Madueno said. "Bread has been the most basic food for centuries, so we have a deep connection as human beings with bread."

Hope Peshlakai, owner and chef of Hope's Frybread in Mesa, Arizona, takes her inspiration for cooking authentic Navajo frybread from her grandmother.

"She taught me everything there is to know in the kitchen. She was just amazing, she could make the best food out of this tiny kitchen she had," Peshlakai said. "She loved people and that was her love language — to feed people."

Peshlakai says she hopes to do the same with her restaurant, while creating a welcoming, warm place for people to enjoy food that reminds them of home.

"There's a lot of like similar things from Chihuahua and Arizona I think that's why we feel at home," Hernandez said. "We want to showcase something that's regionally ours."

The restaurant is located in the housing development project Culdesac, the first carless neighborhood in the country.

The couple takes pride in sourcing and creating all of the restaurants furnishings and equipment either themselves or locally — including the tables, chairs, ceramic dishes and the grill.